Stella’s Date Pinwheel Cookies..Top Of The Line

My favorite cookies. Takes a bit of time but they’re worth every moment you  spend. I call them “the Cadillac” of the cookies.

FILLING

2 1/4 Cups pitted chopped dates

1 cup sugar

1 cup water

1 cup chopped nuts

(Boil slowly 10 minutes, mixing constantly.. let cool until warm)

MIX TOGETHER

1 cup shortening

2 cups brown sugar

3 eggs (beaten)

4 cups sifted flour

1/2 tsp salt

1/2 tsp soda

Roll out dough on floured surface about 3/8″ thick.  Spread thickened filling on it.

Roll up into roll and wrap with waxed paper. Refrigerate several hours or until firm enough to slice.

Bake 10-12 minutes at 400 deg.

copyright@2019

Photo By Mary Anne Whitchurch Tuck

Check out my other website ….memoriesaremadefromthis.com

 

 

 

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Mrs. Quickel’s Orange Fluff Pie (no.3)

Do just as she says, and everything should come out just right.

1 can frozen Orange juice. Add 1 can cold water, 1/2 cup sugar. Heat to near boiling point. Pour over 1 pkg lemon Jello. Let this partly set. Add 1 can (tall) chilled Carnation Milk (whipped). Fold whipped milk gently into partly set Jello. Pour into baked pie shell & place in refrig for a few hours to set up.

copyright@2019

 

 


Good Old Macaroni and Cheese

One of my Mother’s favorite casserole recipes. She had many. Written in pencil on the back of a place mat, it’s in her handwriting. Seeing her handwriting is precious to me. It isn’t fancy, but it’s good if my Mother is sharing it.

8 oz  Macaroni

3 T  Oleo

2 C  Milk

2 T  Cornstarch or flour

1/4 C  Grated Onion

1/2  t  Dry Mustard

1/4 t  Worcestershire Sauce

1/4  t  Salt

1/8 t  Pepper

8 oz  Grated Cheddar Cheese

Cook macaroni. Drain and place in buttered 2 qt casserole.. In sauce pan melt butter, saute onion, stir in flour.  Slowly add milk until thickened. Add spices, cheese, stir until melted.  Pour over macaroni, sprinkle with crumbs.  Bake at 350 deg 30-40 minutes. (She didn’t say what kind of crumbs. You’ll have to figure that out for yourself.)

copyright@2019

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Mother’s Chocolate Cake..Heavenly

Mother’s Day is every day to me. She was a registered nurse and a wonderful cook. Friends and family enjoyed her company. A smile and laughter were always with her as well as her funny jokes. Everyone enjoyed them too, almost as much as her cooking. Time passes, memories stay with us.

Mother at Lake Louise

Ingredients

2 cups cake flour

1/2 tsp salt

1 tsp vanilla

1 tsp soda

1 tsp vinegar

1/2 cup shortening

1 1/2 cups sugar

2 eggs

1 cup sour milk

2 squares bitter chocolate

* * *

Sift and measure flour.  Add salt and sift 3 times.  Cream shortening, add sugar and one egg (unbeaten).

Mix well – add another egg & beat 2 minutes.

Add vanilla, flour and sour milk.  

Add melted chocolate and mix.

Lastly, dissolve soda in vinegar and add to batter.  Beat a few seconds.

Bake for 30 minutes (or more) in 350 deg. oven. (11×13 Pan)

* * *

Icing

2 cups powdered sugar

1 sq. chocolate

3 tbsp butter

6 tbsp cream

1/4 tsp Black Walnut Extract

1/2 cup nutmeats

Dissolve chocolate and butter in double boiler.

Add other ingredients and beat until creamy

* * * * * *

copyright@2019

Mary Anne Whitchurch Tuck

Photos By Me

Visit my other website…memoriesaremadefromthis.com

 


SURPRISE SEASONING BLEND..

Another recipe from the kitchen of my Mother’s friend….”Toots”

1 Tbsp each of the following;

Salt

Pepper

Onion Powder

Garlic powder

Oregano

Thyme

Parsley

Paprika

Put in layers in a glass jar. Shake until mixed.

Use for salads, stews, popcorn, chip dips, veggie dips etc.

(Add 1 tsp to 1/2 cup mayonnaise for using as salad dressing)

copyright@2019

Mary Anne Whitchurch Tuck

Photo By Me


“HOUSE” AND “SENATE”.. BEAN SOUP…NO SUBPOENA REQUIRED..

Found these in a newspaper article from a 1987 clipping. I’ve read and reread. I know there’s a message in here somewhere. There seems to be an aroma of truth.

HOUSE BEAN SOUP

2 pounds number 1 white Michigan beans

1 smoked ham hock

Water

Salt and Pepper to taste

Cover beans with cold water; soak overnight. Drain. Recover with water. Add ham hock simmer slowly about 4 hours until beans are cooked tender.  Add salt and pepper to suit taste.  

Just before serving, bruise beans with large spoon or ladle, enough to cloud.

Serves about 6 persons.

* * * * * * * * * *

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SENATE BEAN SOUP

1 pound dry navy beans

1 meat ham bone or 1  1/2 pounds ham hocks

1 cup chopped onion

2 garlic cloves, minced

1 cup celery

1 1/2 cups mashed potatoes*

1/4 cup chopped parsley

1 1/2 tsp salt

1 tsp pepper

1 tsp nutmeg

1 tsp oregano

1 tsp basil

1 bay leaf

*Two-thirds cup mashed potato flakes may be substituted.

Wash and sort beans.  In large kettle, cover beans with 6 to 8 cups hot water.  Bring to a boil.  Remove from heat, cover and let stand 1 hour.  Add another 2 quarts cold water and ham bone.  Bring to boil, simmer 1 1/2 hours.  Stir in remaining ingredients.  Simmer 20 to 30 minutes until beans are tender.  Remove ham bone, trim off meat, return to soup.  Serve hot.  Freeze any leftovers if desired.

Makes about 3 quarts.

* * * * * *

copyright@2019

Mary Anne Whitchurch Tuck

Photo By Me


WHAT’S COOKIN’ AT NORMA’S HOUSE?MMM…SPICY RELISH

“Relatively” speaking, Norma is my first cousin. We go back to a time when cousins were raised in close family relationships and we all enjoyed reunions where everyone brought a dish to pass and a copy of their recipe was always being requested.  Now in the retirement years the miles have come between us, but the love in relationships remains. Check out this mouth watering recipe she gave me many years ago. I think you’ll like it!

SERVES 4

1 med. onion coarsely chopped

1 package (10 oz) frozen mixed vegetables – thawed

1/2 cup cider vinegar

1/3 cup water

3 tbsp sugar

1/2 tsp mustard seed

1/2 tsp salt

1/8 tsp hot pepper sauce

In 2 cup jar or small bowl, mix onion & vegetables.  Set aside.

In small pan boil vinegar, water, salt, sugar, mustard seed & hot sauce. 

Reduce heat.  Simmer 5 minutes. Pour over vegetables.

Cover and refrigerate at least 2 hours before serving.

copyright@2019

Mary Anne Whitchurch Tuck

Photo By Me


MACK’S PLUM PUDDING..for last minute holiday entertaining…

Not sure who Mack might be, but his recipe found its way into my recipe collection.  Sounds simple and quick. Just a thought though, I really wouldn’t wait until the last minute to try it. You can always make it again for a special holiday.

INGREDIENTS

1 small lemon jello

1/2 tsp Cinnamon

1/4 tsp Cloves

3/4 Cup Ground Raisins

3/4 Cup Ground Dates

3/4 Cup Grape Nuts cereal

3/4 Cup Chopped Nuts

Make jello using “boiling” water

Add cinnamon & cloves & cool slightly

Grind raisins & dates & add to above & mix well

Stir in Grapenut cereal & mix well

Cool slightly so nuts will not soften & add nut meats.

Set overnight.

Serve with whipped cream or ice-cream

copyright@2019

Mary Anne Whitchurch Tuck

Photo By Me

 

 

 


FRIENDSHIP TEA…UNIQUE IDEA!

From the recipe memories of my Mother’s friend…Violet “Toots” DeNio

2 Cups Tang

1/2 Cup instant tea

1 tsp cinnamon

1 tsp ground cloves

1 1/2 sugar-optional

1 pkg Lemonade mix..unsweetened.

USE 1/2 TSP.  OF ABOVE MIX OR MORE TO TASTE – TO 1 CUP BOILING WATER

You may acquire so many new friendships with this lovely offering, you’ll have to bake some cookies.

copyright@2019

Mary Anne Whitchurch Tuck

Photo By me

Check out my other website…memoriesaremadefromthis.com


COOL & UNUSUAL..COCONUT DESSERT

Sounds good to me!

CRUST

1 cup flour

1/2 cup oleo

1/2 cup pecans (chopped)

1/3 to 1/2 cup crushed corn flakes 

2 tbsp sugar

Mix and press into a 9 x 13 pan.  Bake at 375deg for 12-15 minutes

TOPPING

1 8oz pkg Philadelphia cream cheese

1 Cup powdered Sugar

1 Cup Cool Whip 

* * *

Cream the cream cheese.  Add powdered sugar and fold in the Cool Whip.  Spread on the crust.  Over this spread cool custard, made as follows; Prepare 2 pkg coconut cream pudding mix using only 3 cups milk.  Cool.  Top with remaining Cool Whip.  Sprinkle with Toasted Coconut and refrigerate.  

(Toast the coconut while baking the crust.)

 

That’s about it.  Hope you like it!

copyright@2019

Mary Anne Whitchurch Tuck

Had the opportunity to plant a wildflower garden near my house a few years ago. What fun to see the beautiful butterflies that visited each day. My original planting lasted four years. I highly recommend that you try it someday..if you have the room.

Photo By Me…

Take some time to visit my other website..memoriesaremadefromthis.com

 


MY PLATE IS FULL…SALADS

My friend, Dixie, is helping me out with recipes from Rachel Ray’s Food Network. It all sounds so good and I can’t wait to try them.

BEEF SALAD

Ingredients:

1/2 cup sour cream

2 round tbsp prepared horseradish

1/2 Lemon, juiced

About 2 tsp Worcestershire sauce

Handful chives, fine chopped

Handful dill, finely chopped

1 1/2 tsp coarse black pepper

About 1 pound deli roast beef, leftover, roast, pot roast or steaks 

Watercress or arugula to serve

Gather your ingredients. In a mixing bowl, combine sour cream, horseradish, lemon juice, Worcestershire  sauce, chives, dill and black pepper. Chop the beef and combine with sauce.  When you serve, arrange watercress or arugula under and/or around rounded scoops of the salad, about 4 ounces per platter.

DEVILED HAM

1 pound deli ham sliced (cooked ham)

2 small ribs celery with leafy tops

1/2 red onion

2 cloves garlic

2 tbsp thyme

1 tbsp cayenne pepper sauce, (more to taste)

1 tbsp Worcestershire sauce

About 2 round tbsp yellow mustard

3 tbsp pickle relish

Romaine or Bibb lettuce to serve

Tear ham into coarse pieces.  Add to a food processor and finely chop the ham by pulsing it 10-12 times.  Add to a mixing bowl and return processor bowl to base.  Coarsely chop celery and onion, crush garlic and finely chop thyme and add to ham.  Season the ham with cayenne pepper sauce, Worcestershire sauce, mustard and relish then stir salad with rubber spatula.  Rinse processor blade and bowl and return to base.  To serve, arrange a small bed of lettuce leaves under rounded scoops of deviled ham, about 4 ounces per portion.

CHICKEN SALAD

1 pound cooked rotisserie chicken PLUS  all the fat and drippings from its container

2 small ribs celery

1 large shallot

1 large clove garlic, crushed

4 sprigs tarragon

salt and pepper

1/2 lemon

2 round tbsp Dijon mustard

Romaine or Bibb lettuce

About 2 tbsp small capers

Chopped cornichons serving

Separate the skin and bones from chicken and place meat in food processor with fat.  Pulse the processor to finely chop the chicken and transfer to a mixing bowl.  Add processor bowl back to base, coarsely chop the celery, shallot, crushed garlic and tarragon leaves and pulse to finely chop.  Add to the chicken and season with salt and pepper.  Add lemon juice and mustard and stir well with rubber spatula.  To serve, arrange the chicken salad on a bed of a few leaves of lettuce and top with capers and chopped cornichons.

To Serve

Cut edges of bread, arrange the bread on a baking sheet and lightly toast on both sides under broiler.  Cut toast from corner to corner.  Quarter eggs lengthwise.  Cut cheese into portions.

Arrange platter: ham salad, hard-boiled eggs, beef salad, portion of cheese or cheeses of choice, chicken salad, 4 toast points per person.

Check out my other website at….memoriesaremadefromthis.com


CAULIFLOWER SALAD..EASY AND DIFFERENT..

Written on a piece of note paper and in my Mother’s handwriting. I always trust Mother not to lead me astray. Let’s try this one.

1 Head Cauliflower

2 sticks grated carrots

1/4 Cup grated onion

1/2 Cup Miracle Whip Salad Dressing

8 oz pkg Cream Cheese

Whip onion, salad dressing & cheese until it coats cauliflower & carrots.  Let refrigerate overnight.

Let me know how you like this. Sounds interesting. Looks to me like the cream cheese will make the difference.

copyright@2019

Photography By Mary Anne Whitchurch Tuck

Hope you take the time to check out my “other” website..

memoriesaremadefromthis.com

 


APPLE BROWNIES…MMM..SOUNDS GOOD ENOUGH TO EAT

Another recipe from “Toots”, my Mother’s friend, who also happened to be a registered nurse.  She was not only a great nurse, but also a good cook. This recipe in her handwriting says, “it’s good”. I believe her.

Cream 1/2 cup melted oleo with 1 cup sugar.

Add one egg.

Sift 1 cup flour, 1/tsp baking powder, 1/2 tsp soda, 1/4 tsp salt, 1 tsp cinnamon.

Add to cream mix and mix well.

Stir in 3 medium apples peeled & sliced thin & 1/2 cup nuts.

Place in 9×9 pan-greased.

Bake @ 350 deg. 40-45 minutes.

“Will be moist & good”

copyright@2019

Mary Anne Whitchurch Tuck

Photo By Me – (Model “Ziggy”)

Take a moment to visit my “other” website at memoriesaremadefromthis.com